Idrain D. Brooks Sr.

*** ***** ****

Portsmouth, Virginia 23702

757-***-****

admo2j@r.postjobfree.com

Objective: To obtain an Executive Chef position in a well-established organization with opportunity for advancement

Qualifications: Studied with Chefs and Chef Instructors learning:

Assistance with labor management.

Helping to maintain an efficient food cost.

Coordination of timing and priority of tasks for food preparation.

Creation of a friendly, supportive atmosphere for teamwork.

Delivery of a food product using standard recipes and procedures.

Experience:

01/2017-Present

Morrison Healthcare, Norfolk, Virginia

Executive Chef

Schedules and coordinates the work of cooks and other kitchen employees to assure that food preparation is economical and technically correct as well as within budgeted labor cost goals

Oversee all kitchen operations while maintaining the Morrison standards

Plan menus for all food outlets

Managing a staff of 27

Meeting and exceeding financial goals

12/2014-03/2016

Smoken Que BBQ & Grill, Portsmouth, Virginia

Chef/Co-owner

Developed business strategies and concepts

Menu development

Marketing, promotions, and branding

Establishment of standards and procedures

Establishment of accounting and budgeting procedures

06/2014-12/2014

Morrison Healthcare, Virginia Beach, Virginia

Interim Executive Chef

Oversee all kitchen operations while maintaining the Morrison standards

Plan menus for all food outlets

Responsible for ordering and receiving necessary amounts for daily production

Schedules and coordinates the work of cooks and other kitchen employees to assure that food preparation is economical and technically correct as well as within budgeted labor cost goals

03/2013-06/2014

Morrison Healthcare, Ahoskie, North Carolina

Executive Chef

Oversee all Kitchen operations while maintaining the Morrison standards

Supervising a team of 24

Plan menus for all food outlets

Responsible for ordering and receiving necessary amounts for daily production

Schedules and coordinates the work of cooks and other kitchen employees to assure that food preparation is economical and technically correct as well as within budgeted labor cost goals

Primary trainer for all production personnel

Fostering good relationships with clients and purveyors

In conjunction with Directory of Dietary department, assist in maintaining a high level of service principles in accordance with established standards

10/2011-10/2012

Sodexo, USMC Camp Lejeune Jacksonville, North Carolina

Executive Chef

Responsible for forecasting menu production amounts

Responsible for ordering and receiving necessary amounts for daily production

Responsible for food safety and ensuring proper procedures are followed in regards to food safety

Primary trainer for all production personnel

Responsible for helping to maintain food and labor cost

Directly in charge of production and supervision of kitchen staff

10/2006-10/2011

Norfolk Waterside Marriott, Norfolk, Virginia

Chef Garde Manger/Banquet Sous Chef / Executive Sous Chef

Responsible for all hot and cold food in banquet operations

Responsible for helping to maintain food and labor cost

Assisting culinary team in maintaining Marriott standards and LSOP’S

Responsible for $7-10 million worth of facilities banquet business

6/2005- 10/2006

Montero’s Inc., Elizabeth City, North Carolina

Sous Chef

Second in authority ranking below the head chef.

Directly in charge of production and supervision of kitchen staff.

Employee scheduling.

Food ordering.

Knowledge of food & labor cost control.

Menu creation.

Expediter-liaison between customers, servers, and line cooks.

Demonstrate basic cooking techniques and new equipment to cooking staff.

1/2004- 6/2005

Marriott International, Greenbelt Marriott, Greenbelt, Maryland

Sous Chef

Assist in maintaining time and payroll records.

Estimate food consumption.

Occasional food orders.

Labor Management Systems.

Train and motivate employees.

1/2003-1/2004

Marriott International, Greenbelt Marriott, Greenbelt, Maryland

Assistant Culinary Manager

Supervise and coordinate activities of kitchen personnel.

Responsible for creating specials on a daily basis.

Helping to make line run sufficiently.

Education:

B.S. Degree in Foodservice Management, December 2002, Johnson & Wales University, Charleston, South Carolina

A.A.S. in Culinary Arts, Johnson & Wales University, Norfolk, Virginia, May 2000

3/2000-6/2000

Marriott International, Nashville Airport Marriott, Nashville, Tennessee

Internship

• Worked different positions throughout kitchen.

• Bakeshop

• Line cook

• Banquet production

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